Miniature Quiche Lorraine
Delight your guests with these irresistible Miniature Quiche Lorraine bites, perfect for breakfast, brunch, or elegant appetizers. Featuring flaky, buttery pie crusts filled with a rich, custardy mixture of eggs, heavy cream, and milk, these mini quiches are elevated with crispy, savory thick-cut bacon and the nutty sophistication of Gruyere cheese. A hint of black pepper and an optional dash of nutmeg provide subtle warmth, while fresh chives add a burst of color and freshness to the presentation. Ready in under an hour and baked to golden perfection in a muffin tin, these crowd-pleasing snacks are just as beautiful as they are delicious. Whether served warm or at room temperature, these bite-sized wonders are guaranteed to become a favorite addition to your recipe repertoire.
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Recipe Information
Ingredients
- 1 sheet Pie crust (store-bought or homemade)
- 4 slices Thick-cut bacon
- 3 large Eggs
- 0.75 cup Heavy cream
- 0.25 cup Whole milk
- 1 cup Gruyere cheese, shredded
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.13 teaspoon Nutmeg (optional)
- 1 tablespoon Chives, finely chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with paper liners.
Roll out the pie crust on a floured surface, making sure it’s about 1/8-inch thick. Use a 3-inch round cutter to cut circles from the dough, rerolling as needed.
Press each dough circle into the wells of the muffin tin, ensuring the edges are neatly pressed along the sides. Place the tin in the fridge to chill while you prepare the filling.
Cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain, then crumble into small pieces.
In a medium bowl, whisk together the eggs, heavy cream, and milk until smooth. Add salt, black pepper, and nutmeg (if using).
Remove the muffin tin from the fridge and evenly distribute the crumbled bacon and shredded Gruyere cheese across all the pie crusts.
Pour the egg and cream mixture into each crust, filling almost to the top but not overflowing.
Bake the mini quiches in the preheated oven for 20–25 minutes, or until the filling is set and lightly golden on top.
Remove the quiches from the oven and let them cool in the tin for 5 minutes. Carefully transfer to a wire rack to cool slightly before serving.
If desired, sprinkle the mini quiches with finely chopped chives for garnish before serving warm or at room temperature.
Nutrition Facts
Calories |
2759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.1 g | 259% | |
| Saturated Fat | 86.8 g | 434% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 908 mg | 303% | |
| Sodium | 4043 mg | 176% | |
| Total Carbohydrate | 144.8 g | 53% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 6.4 g | ||
| Protein | 74.6 g | 149% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 1267 mg | 97% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 615 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
